26 July 2010

If you have been following More Than Burnt Toast you will know that I have been creating my own personal challenges based on a theme to infuse new life into my cooking adventures. Face it, I have been uninspired in the kitchen lately so needed a boost! If I can't live my dream and travel the world visiting every cooking school in every country the next best thing is to bring my own kitchen to life!!! Even every day food should be an adventure either with new ideas or experimenting with a new cuisine. Every day we should be excited about what we are eating even if it just means making use of an inspirational find at our local farmers market for our favourite comfort foods

As my third personal challenge after is My Face Red (and White) and My World is Blue (Lavender) I am creating a menu from appetizer to dessert that highlights British Columbian cuisine and ultimately Okanagan cuisine. I have included a few recipes from local chefs and wineries. My Cuisine du Terroir Challenge reflects what our local producers have to offer.

The most direct translation of the concept of terrior is “food of the earth”. Terroir is a French term used to describe the unique flavour imparted to food or drink by a region’s specific climate, soil, weather and growing conditions. I chose “Cuisine du Terroir” as the concept for my next challenge because to me it means food with a strong sense of place. It has been 15 years since we packed all our belongings and moved across the country from the province of Ontario to live here in the Okanagan Valley in "God's Country. I can't envision anywhere else as my home and have the cascading vineyards and orchards, turquoise lakes, beaches and majestic mountains are running through my veins.

To start us off I offered my own version of Lamb Sliders with Lemon-Mint Sauce for my Cuisine du Terroir menu using local lamb. A quick trip to the farmers market this time of year will inspire you to get creative in your own kitchen and create a second course that celebrates the season. I chose an Ina Garten recipe that celebrates the harvest in this seasonal salad. Squash are just beginning to show up at our local roadside stands and farmers markets.

Maple syrup is a product of eastern Canada but I easily substituted birch syrup, a locally made product, for roasting the butternut squash. A savoury salad with a hint of sweetness from the smoky syrup. Serve to applause and enjoy!!

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Serves 4

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Very interesting post. Cuisine du terroir as well as Terroir in wines is somehting that needs to be understood to get hold og regionality and its impact in life. I believe that Regional Cuisine is closer to the meaning of terroir in French. You may be interested in reading my post where I speak about this concept!

SO gorgeous, Val!! And I just happen to have spinach and butternut squash at my house!! HOORAY! I love that you're doing recipes from your locale. :-) BC is so beautiful and I look forward to more of your delectable creations. :-)

Beautiful scenery and salad! Butternut squash will be in the local fresh markets late summer/early fall. I'll have to save this recipe. I'll probably have to use maple syrup though- I've never seen birch syrup. It sounds lovely though,as does this dish. Thanks for sharing :)

Squash in your market? Can fall be far behind? Yikes!I saw Ina make this salad, Val, and it really tempted me.

I also loved your explanation of terroir cooking..I assume all the fish we eat in Florida is an example, although we eat fish all year round. Still, that's what terroir means, right? What's available, grown or raised in MY area.

You have it exactly right Barbara, terroir means using whatever you have available to you where you live in your part of the world. The French had terroir cooking down long before we ever heard about being a locavoreor the 100-Mile Diet.

Val...this warm vinaigrette is so exceptional that I'm astounded that I didn't make a similar dressing sooner. Ahh...this wonderful world of talented bloggers.Out of all the squashes...Butternut and Buttercup (when I can find it) are my very favourites.

Great eating. Thanks.

BTW...I went looking if you had a salmon patties recipe...and yes you had one great recipe...so I decided to share it on my post ;o)

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.